Balsamic-Rosemary Roasted Root Vegetables

Balsamic vinegar and rosemary lend a tasty twist to this contemporary classic. Beets generally take a few minutes longer to roast than other root vegetables, so slice them into smaller pieces to ensure all vegetables reach tenderness at the same time.

Ingredients

2 tablespoons extra-virgin olive oil

1 tablespoon balsamic vinegar

1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary

2 large parsnips, peeled, quartered, and cut into 1/2-inch-thick slices

3 small beets, peeled, quartered, and cut into 1/4-inch-thick slices

2 carrots, cut into 1/2-inch-thick slices

1 turnip, peeled, quartered, and cut into 1/4-inch-thick slices

1 small rutabaga, peeled, quartered, and cut into 1/4-inch-thick slices

Salt, to taste

Freshly ground pepper, to taste

How to Make It

Preheat oven to 450°. Whisk together first 3 ingredients in a bowl. Add parsnip and next 4 ingredients; toss until vegetables are well coated. Add salt and pepper, and toss again. Place in a single layer on a rimmed baking sheet, and bake at 450° for 15 minutes. Stir vegetables, and bake 15 more minutes or until slightly crisp and golden but tender.